Crab Rangoon Egg Rolls

Fold the crab meat into the mixture.
Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.
Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.
Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.
Fry the egg rolls until golden brown and crispy.
Drain on a paper towel-lined plate before serving.